I still remember the first time I ever made homemade jam. It was a sun-soaked summer afternoon, and I was visiting my grandmother’s charming country house. Her kitchen was a haven of warm, inviting aromas, where every jar of jam and jelly was a labor of love. It was there, surrounded by the lush greenery of her garden and the soft hum of bees, that I discovered the magic of transforming fresh fruit into something truly special.
One particular summer, my grandmother had an abundance of blackberries—plump, juicy, and begging to be turned into something delicious. We spent hours picking them together, her hands moving deftly through the thorny bushes, while I eagerly followed her every move. We laughed as we wrestled with the thorns and delighted in the sweet reward of our harvest. That day, we made a batch of blackberry jam that was so vibrant and flavorful, it captured the essence of summer in every spoonful.
Fast forward to today, and while the days of foraging with my grandmother are fond memories, the tradition of making jam continues in my kitchen. However, I’ve adapted the recipe to fit a healthier lifestyle, and I’m thrilled to share this sugar-free blackberry jam recipe with you. It’s a modern twist on a classic that still honors those cherished summer moments.
This recipe is incredibly easy to make, taking just 25 minutes from start to finish, and it yields 16 tablespoons of sweet, tangy jam. By using natural sweeteners like Allulose and Erythritol, and adding a hint of lime or lemon for brightness, you can enjoy a guilt-free treat that’s perfect for spreading on toast, dolloping on oatmeal, or even as a topping for yogurt.
What makes this jam even more special is its adaptability. You can choose to leave it chunky with blackberry seeds for a rustic texture, or blend it smooth for a more refined spread. The addition of pectin or gelatin ensures the perfect consistency, and the optional citric acid and zest bring an extra layer of flavor that elevates the jam to new heights.
As you make this blackberry jam, I hope it brings a touch of summer’s magic to your kitchen and reminds you of those simple, joyful moments spent with loved ones. Enjoy the taste of summer in every bite!
Making Sugar-Free Blackberry Jam
Ingredients
- 18 oz blackberries, fresh or frozen
- 1/4 cup lime or lemon juice
- 1 tsp citric acid (optional)
- 1 lime or lemon, zested (optional)
- 1/3 cup Allulose or Erythritol
- 2 packets stevia powder
- 20 drops stevia liquid (optional)
- 1 tbsp Inulin
- 3 tbsp liquid pectin (Certo Brand) or 2 tsp unflavored gelatin, granulated
Directions
- Start by heating the blackberries in a medium saucepan over medium-high heat. Stir them occasionally with a wooden spatula. After about 5-10 minutes, the blackberries will begin to break down into a puree. Use the spatula to help this process if needed.
- If a smoother texture is preferred, use a hand blender to blend the mixture and then strain it through a fine-mesh sieve to remove the seeds. Skip this step if you prefer a chunkier jam.
- Return the blackberry puree to the pot and mix in the lime or lemon juice along with the zest, if using. Cook for a few additional minutes to meld the flavors.
- Add the Allulose or Erythritol, stevia powder, and Inulin to the pot. Stir thoroughly to combine. Reduce the heat to medium-low and let the mixture simmer for approximately 10 minutes until it thickens slightly. Adjust sweetness with extra stevia liquid or powder as desired.
- If using liquid pectin, remove the pot from the heat and incorporate it into the jam. To test the consistency, place a small amount on a cold plate. If it doesn’t set, bring the mixture to a boil for 1-2 minutes and test again. If using gelatin, dissolve the powder in 1-2 tbsp of hot water and stir it into the jam until fully dissolved.
- Transfer the jam to a heat-proof jar with a lid. Allow it to cool to room temperature before refrigerating for at least 2 hours (3 hours or overnight if using gelatin) to fully set. Enjoy on toast, crackers, oatmeal, or as desired!
Storing Suggestion
Store the jam in an airtight jar in the refrigerator. It will keep for up to 2 weeks. For longer storage, you can freeze it in suitable containers for up to 6 months.
Cooking Tips
For a more intense flavor, consider adding a pinch of cinnamon or a splash of vanilla extract. If you don’t have Inulin, you can use a bit more of your chosen sweetener as a substitute. Adjust the sweetness based on your preference.
Serving Suggestions
This jam is perfect for spreading on toast or adding to yogurt. It can also be used as a topping for pancakes, waffles, or as a filling for pastries. Pair it with a nice cheese for a savory-sweet treat.
Ingredient Substitutions
You can replace Allulose or Erythritol with other low-carb sweeteners like Monk Fruit sweetener. If you prefer not to use pectin, gelatin is a great alternative for thickening.
Seasonal Variations
In place of blackberries, try using seasonal berries such as raspberries or blueberries. Adjust the cooking time as needed depending on the fruit’s water content.
Allergen Information
This recipe is naturally free from common allergens such as dairy, nuts, and gluten. If you have allergies to certain sweeteners, choose alternatives that are suitable for your dietary needs.
FAQ:
Can I use fresh or frozen blackberries for this recipe?
Yes, both fresh and frozen blackberries work well for this recipe. If using frozen blackberries, you may need to adjust the cooking time slightly to account for extra moisture.
How do I adjust the sweetness of the jam?
You can adjust the sweetness by adding more stevia liquid or powder to taste. Be sure to mix well and taste as you go to achieve your desired level of sweetness.
What if my jam doesn’t set properly?
If the jam doesn’t set, you can reheat it and bring it to a boil again for 1-2 minutes, then test the consistency. If using gelatin, ensure it’s fully dissolved before transferring the jam to jars.
Can I use this jam in baking?
Yes, this jam can be used as a filling in pastries, muffins, or cakes. It’s also great as a swirl in yogurt or oatmeal.
How long does the jam last in the refrigerator?
The jam will last up to 2 weeks in the refrigerator. For longer storage, freeze it in suitable containers for up to 6 months.
Can I make this jam without pectin or gelatin?
Yes, you can make this jam without pectin or gelatin, but it will have a looser consistency. Consider cooking it a bit longer to thicken, or use a different thickening agent if desired.
Sugar-Free Blackberry Jam
Ingredients
For the Jam:
- 18 oz blackberries fresh or frozen
- 1/4 cup lime or lemon juice
- 1 tsp citric acid optional
- 1 lime or lemon zested (optional)
For Sweetening & Thickening:
- 1/3 cup Allulose or Erythritol
- 2 packets stevia powder
- 20 drops stevia liquid optional
- 1 tbsp Inulin
- 3 tbsp liquid pectin Certo Brand or 2 tsp unflavored gelatin, granulated
Instructions
Prepare the Blackberries:
- In a medium pan, add the blackberries and heat over medium-high heat. Stir occasionally with a wooden spatula. After 5-10 minutes, the blackberries will start to break down into a puree. If needed, use the spatula to help them along.
Optional: Remove Seeds:
- If you prefer a smoother jam, use a hand blender to blend the mixture. Then, strain the mixture through a fine-mesh sieve to remove the seeds. For a chunkier jam, skip this step.
Add Flavor:
- Return the blackberry puree to the pot and stir in the lime or lemon juice and zest (if using). Cook for a few more minutes to combine the flavors.
Sweeten and Thicken:
- Add the Allulose or Erythritol, stevia powder, and Inulin. Stir well to combine. Lower the heat to medium-low and cook for about 10 minutes, allowing the mixture to thicken slightly. Taste the jam and adjust sweetness with additional stevia liquid or powder if desired.
Set the Jam:
- If using liquid pectin, remove the pot from heat and stir it in. Test the set by placing 1/2 tsp of the jam on a cold plate; if it doesn’t set, bring the mixture to a boil again for 1-2 minutes and test again. If using gelatin, dissolve the gelatin powder in 1-2 tbsp of hot water, then stir it into the jam until fully dissolved and smooth.
Cool and Store:
- Transfer the jam to a heat-proof jar with a lid. Let it cool completely to room temperature, then refrigerate for at least 2 hours (3 hours or overnight if using gelatin) to set. Enjoy your jam over toast, crackers, oatmeal, or your favorite dishes!
